Boiled dressing is a type of creamy salad dressing of English and German origin that was especially popular in the 19th century and early 20th century as an alternative to mayonnaise, which is of French origin.[1] Boiled dressing is easier for less skilled cooks to make from scratch, and liquid food oils needed to make mayonnaise were not readily available in Northern Europe and the United States in the 19th century.[2] Mayonnaise was not available for retail purchase until 1912.[3]
^Fussell, Betty; Kennedy, Mary Frances (2005). Masters of American Cookery: M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child. University of Nebraska Press. pp. 125, 155.
^"Boiled Dressing". Cookinfo.com. February 25, 2004. Retrieved May 31, 2021.
^Randal W. Oulton. "Biography of Richard C. Hellmann". Cooksinfo.com. Retrieved May 31, 2021.
Boileddressing is a type of creamy salad dressing of English and German origin that was especially popular in the 19th century and early 20th century...
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some regions Rutmus—potatoes boiled and mashed with turnip bottoms and butter Okra—flour-battered and pan-fried or boiled, stewed, or steamed Onion—sliced...
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